Easy Mini Cheesecakes Recipe

1. Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and extracts; beat well.

2. Line 8 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 1/2 full.

3. Bake 20 minutes or until edges are lightly browned. Cook in pan on wire rack.

4. Refrigerate 4 hours to overnight. Serve topped with fresh or canned fruit.

4th of July Cheesecakes: Top cheesecakes with strawberries and blueberries.